After a long winter in blog hibernation spent writing a cookbook, I finally have a new recipe! I love brownies, and these rich red velvet ones with a thick layer of cheesecake swirl are a fun twist. It's hard to imagine getting tired of chocolate brownies, but even I like something different occasionally.
I am linking to two very similar versions of this recipe. The one I used calls for a very cool ingredient: red velvet bakery emulsion. It's basically concentrated red velvet flavor and color in one. It's like an extract, but it's also meant to create the signature red velvet color in cakes and in these brownies. It's from my favorite source for baking flavors, LorAnn (I have no relationship with this company and have never gotten anything free from them, just so ya know.).
I really liked how easy it was to make red velvet brownies with the emulsion (and I think it would be amazing for cake), but I get that not everyone wants to bother ordering one little ingredient to make some brownies. Here's a very similar red velvet cheesecake brownie recipe from the blog, Baking Bites, that looks like it would work great and doesn't require special online ordering. But, if you do want to get some red velvet in a bottle, you can order it from LorAnn or from King Arthur (I love KA, and I consider the fact that they stock this stuff to be a great endorsement for it!). Enjoy!